Listar Tecnología en Alimentos por autor "Kumar, Keshav"
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Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MSn analysis
Steingass, Christof Björn; Burkhardt, Jonas; Bäumer, Vicky; Kumar, Keshav; Mibus Schoppe, Heiko; Zinkernagel, Jana; Esquivel Rodríguez, Patricia; Jiménez García, Víctor; Schweiggert, Ralf M. (2023)Anthocyanins in red cabbage, sweet potato, and Tradescantia pallida leaves were characterised. A total of 18 non–, mono-, and diacylated cyanidins was identified in red cabbage by high performance liquid chromatography-diode ...